Grilling is another typically Thai cooking method, which re ects Thailand’s hunter- gatherer past. Thais, with characteristic attention to detail, have divided grilling into several different techniques: straight grilling, or “yaang” (as in grilled chicken gai yaang); roasting, or “ping” (as in roasted pork moo ping); chargrilling, or “pao” (as in chargrilled shrimp goong pao); and “larm”, which refers to grilling in bamboo. There are also the grilling methods “ngob” (wrapped in banana leaves) and “jee”, which are dependent on geography.
While grilling doesn’t really require much of a step-by- step guide, all grilled meats in Thailand are accompanied by a dipping sauce, or nam jim (called jaew in the northeast). These differ from pepper dips, or nam prik, in that they are meant to accompany the protein, not meant to serve as the protein source themselves. Three dipping sauce recipes – meant to accompany seafood, pork, beef or chicken – follow.
Because Thais like their meat well-cooked, marinades play an important role in grilling. Thais have a wide range of marinades at their disposal, which, like dipping sauces, are meant to accompany different types of protein, from beef to seafood. They also play an important role in Thai cuisine in that they mask the wildness or shiness of the esh cooked and also tenderize tough cuts of meat.